Lizhuang Baijiu [Sichuan Yibin Specialty]

What is Lizhuang Baijiu? Authentic Yibin Specialty: Lizhuang Baijiu? This article is a special article that introduces in detail the specialty of Sichuan Yibin -- Lizhuang Baijiu. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Lizhuang Baijiu. It takes about 5 minutes to read the full text, mainly including the basic introduction of Lizhuang Baijiu and what is the nutritional value of Lizhuang Baijiu? Wait

Basic Introduction of Lizhuang Baijiu. This kind of Baijiu brewed from grain does not go up after drinking, and it has the reputation of "Lizhuang Wuliangye". Not only do local people like it, but many tourists who go to Lizhuang for sightseeing have to take a few jin or dozens of jin to soak in Chinese wolfberry when they leave

Baijiu is a distilled liquor made from grain as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as the saccharifying and fermenting agent through steaming, saccharifying, fermentation and distillation. Also known as Shaojiu, Laobaigan, Shaodao, etc. The quality of the wine is colorless (or slightly yellow) and transparent, with a pure and fragrant aroma. It has a smooth, sweet, and clean taste when consumed, and a high alcohol content. After storage and aging, it has a complex aroma mainly composed of esters. Various types of alcoholic beverages made from koji and yeast as saccharification and fermentation agents, using starch (sugar) raw materials, through steaming, saccharification, fermentation, distillation, aging, and blending. Strictly speaking, the mixed liquor made from edible alcohol and edible spices cannot be regarded as Baijiu. Baijiu is mainly concentrated in Renhuai, Guizhou, Luzhou, Sichuan and Mianzhu Triangles in the upper reaches of the Yangtze River and the Chishui River Basin. There are the world's largest distillate production areas with the best quality. They are respectively Mao, Wu and Lu, the three famous liquors in China. Their Baijiu industry clusters shoulder half of Chinese Baijiu's liquor industry

Baijiu, also known as Shaojiu and Baigan, is a traditional Chinese beverage. According to the Compendium of Materia Medica, "Shaojiu is not an ancient method. It was founded in the Yuan Dynasty. The method uses strong liquor and lees into the steamer (referring to the steamer). The steaming gas is used, and the dews are used." It can be concluded that the production of Baijiu in China has a long history

What is the nutritional value of Lizhuang Baijiu

1. The main components are ethanol and water, as well as acids, esters, aldehydes, methanol, fusel oil, furfural, aluminum, etc. Due to different raw materials and brewing methods, the content of ingredients also varies. Apart from being used as a beverage and directly for medicinal purposes, it is often soaked in medicinal wine for consumption<2. The pharmacological effects of alcohol include: its main component alcohol has an excitatory effect on the central nervous system, and excessive intake can lead to medullary paralysis, weakening the inhibitory function of the brain; It can dilate skin blood vessels in the circulatory system, often causing redness and warmth in the skin. A large amount can paralyze the medullary center and lead to circulatory disorders; Drinking alcohol with low ethanol content (around 10%) can increase gastric juice and acid secretion, so ulcer patients should avoid alcohol. A small amount of low concentration ethanol can increase the absorption function of the stomach. Higher concentrations (over 20%) of ethanol orally inhibit gastric juice secretion and pepsin activity. Ethanol above 40% can strongly irritate the gastric mucosa, and those who enjoy drinking strong alcohol are more likely to suffer from chronic gastritis; The nausea and vomiting observed during oral administration of ethanol are mainly caused by the stimulation of the vomiting center by acetaldehyde, an intermediate product of its oxidation in the body; Local application of ethanol on the skin can accelerate the evaporation of heat, resulting in a cold sensation, and can be used for patients with high fever. High concentration ethanol can cause dehydration and precipitation of cell plasma, thus having astringent and stimulating effects. Its bactericidal effect is strongest at 70%, and lower at 60% or higher than 80%